Sometimes you just want a little comfort food. I modified this chicken pot pie recipe from Smells Like Home for last night’s dinner and the girlfriend told me she’d definitely like it if I made this again. I consider that a pretty good review. As always, I’ve reduced the recipe to make a small amount since I don’t often need to serve more than two; increase as you need to.

(Healthier-But-I-Promise-You-Won’t-Know-It) Chicken Pot Pie

serves 3 (or two with leftovers for tomorrow’s lunch)

Ingredients

  • 2 tablespoons olive oil
  • 1/4 large onion, chopped fine
  • 1 medium carrot, peeled and diced
  • green beans, cut into 1″ pieces
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup skim milk
  • 1/4 cups half and half
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 3 tablespoons dry white wine (optional)
  • 1 large chicken breast, diced into bite-sized pieces
  • 1/3 cup frozen peas, thawed
  • 1/3 cup frozen corn, thawed
  • 1 1/2 tablespoons parsley
  • refrigerated biscuits (use reduced fat if you prefer)

Directions

  1. Preheat the oven to 400° F. Heat a large, deep skillet over medium-high heat and add half the oil. Once the oil is hot, sauté the chicken until golden brown and cooked through. Set aside.
  2. In the same pan, add a bit more oil if needed, sauté the onions, carrot, and green beans until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
  3. Reduce the heat to medium and add the butter to the same pan. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, half-and-half, chicken broth, and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper and stir in the wine (if using). Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. Mix in the peas, corn, and parsley.
  4. Pour the filling into a 9×9-inch baking dish and bake for 15 minutes. Remove the dish from the oven and top the filling with the biscuits. As a note: I couldn’t fit all the biscuits in my 9×9 pan, so I cut a few in half so I could squeeze them in around the edges of the dish. Return the baking dish to the oven and bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.
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